{"id":16589,"date":"2026-02-22T11:39:35","date_gmt":"2026-02-22T10:39:35","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/artichoke-and-cheese-lasagna-quick-and-easy-recipe\/"},"modified":"2026-08-23T15:36:10","modified_gmt":"2026-08-23T13:36:10","slug":"artichoke-and-cheese-lasagna-quick-and-easy-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/artichoke-and-cheese-lasagna-quick-and-easy-recipe\/","title":{"rendered":"Artichoke and cheese lasagna: quick and easy recipe"},"content":{"rendered":"<p>Sometimes, the body cries out for a comfort dish, one of those that hugs you from the inside, but without the obligation of spending endless hours in front of the stove. Cooking at home can be a very quick act of love if you know how to combine the right elements. Assembling this <strong>artichoke and cheese lasagna<\/strong> is literally like playing with Lego: you stack layers of flavor and the oven does the rest of the work for you. It is a recipe designed to succeed, mixing the delicacy of the vegetable with the unmistakable power of smoked scamorza. I assure you that this contrast of textures and aromas will become a staple in your weekend menus.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps of the recipe to prepare <strong>artichoke and cheese lasagna<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t done so yet, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bae0ae92a5\" data-id=\"9tlnc-Pe6Rw\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-9tlnc-Pe6Rw-6a8bae0ae92a5\" data-vid=\"9tlnc-Pe6Rw\"   data-src=\"https:\/\/www.youtube.com\/embed\/9tlnc-Pe6Rw?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/9tlnc-Pe6Rw\/hqdefault.jpg\"  alt=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Artichoke and cheese lasagna: quick and easy recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/9tlnc-Pe6Rw\/hqdefault.jpg\",\"uploadDate\":\"2026-02-22T11:39:35+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/9tlnc-Pe6Rw?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=9tlnc-Pe6Rw\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 30 min<\/p>\n<ul>\n<li>6 lasagna sheets<\/li>\n<li>4 medium <a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/alcachofas-a-la-romana-carciofi-alla-romana\/\">Roman-style artichokes<\/a> (See <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/alcachofas-a-la-romana-carciofi-alla-romana\/\">here<\/a><\/strong> how to prepare them) or canned baby artichoke hearts<\/li>\n<li>15 g butter<\/li>\n<li>1\/2 smoked provola<\/li>\n<li>125 g fior di latte mozzarella (well drained)<\/li>\n<li>40 g grated Parmigiano Reggiano<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15487\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Lasana-de-alcachofas-y-queso-receta-facil-y-rapida-1.jpg\"  alt=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Lasana-de-alcachofas-y-queso-receta-facil-y-rapida-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Lasana-de-alcachofas-y-queso-receta-facil-y-rapida-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Lasana-de-alcachofas-y-queso-receta-facil-y-rapida-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>How to prepare the artichoke and cheese lasagna step by step<\/strong><\/h3>\n<h4><strong>Prepare the base ingredients<\/strong><\/h4>\n<p>First, we need to have all our components ready for assembly. Preheat the oven to 180 degrees. Take the artichokes (you can use the <a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/alcachofas-a-la-romana-carciofi-alla-romana\/\">Roman-style artichokes recipe from the channel<\/a> or some well-drained baby hearts in oil) and cut them into small pieces. Also, crumble or thinly slice the smoked scamorza and make sure the mozzarella has been draining for a while so it has lost all excess water.<\/p>\n<h4><strong>The secret of hydration<\/strong><\/h4>\n<p>For this <strong>artichoke and cheese lasagna<\/strong>, we are going to use dry pasta sheets, without boiling them beforehand. The big trick here is that your b\u00e9chamel must be very abundant and quite a bit thinner than usual. The pasta will cook in the oven by absorbing this liquid, so if the sauce is very thick, the result will be dry.<\/p>\n<h4><strong>Assemble the layers like a pro<\/strong><\/h4>\n<p>At the bottom of your dish, spread a generous layer of b\u00e9chamel so the first sheet doesn&#8217;t stick. Place the pasta and cover it with more b\u00e9chamel. Then, sprinkle parmesan, distribute the artichoke pieces, add the drained mozzarella, and a few slices of scamorza. Be careful with the smoked scamorza, it is very powerful, so don&#8217;t overdo the amount.<\/p>\n<h4><strong>The final touch before the oven<\/strong><\/h4>\n<p>Repeat the process until the mold is full, finishing with a sheet well covered in b\u00e9chamel and plenty of parmesan cheese. To achieve a movie-worthy gratin, place small knobs of butter distributed over the surface. Bake for about 30 minutes at 180 degrees, until the levels settle and the top layer is golden and crispy.<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><strong>Golden tricks for a perfect lasagna<\/strong><\/h3>\n<h4><strong>Resting is fundamental<\/strong><\/h4>\n<p>When you take the lasagna out of the oven, resist the temptation to cut it immediately. Let it rest for a little while. First, because you will burn yourself alive. And second, because as the temperature drops a bit, the juices settle and when you cut the portion, you will get a firm and beautiful piece, instead of it spilling all over the plate.<\/p>\n<h4><strong>Super express version<\/strong><\/h4>\n<p>If one day you are in a huge rush and don&#8217;t have time to prepare the artichokes from scratch, don&#8217;t worry. Some good quality canned baby artichoke hearts will save your life and the result will still be spectacular thanks to the contrast with the cheeses.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Do I have to boil the lasagna pasta before using it?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is not necessary if you use an abundant and slightly thinner b\u00e9chamel. The dry pasta will absorb the moisture from the sauce and the ingredients during baking, remaining tender and perfect.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What can I use if I can&#8217;t find smoked scamorza?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">If you don&#8217;t have scamorza, you can use any other melting cheese you like, such as a mild provolone. If you want to keep the smoky touch, you can mix it with a little bit of Idiaz\u00e1bal cheese.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why does the mozzarella need to be drained?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Fresh mozzarella releases a lot of water when heated. If you don&#8217;t drain it well before assembling the dish, the excess liquid will water down the b\u00e9chamel and ruin the texture of the recipe.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to boil the lasagna pasta before using it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is not necessary if you use an abundant and slightly thinner b\u00e9chamel. The dry pasta will absorb the moisture from the sauce and the ingredients during baking, remaining tender and perfect.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use if I can't find smoked scamorza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"If you don't have scamorza, you can use any other melting cheese you like, such as a mild provolone. If you want to keep the smoky touch, you can mix it with a little bit of Idiaz\u00e1bal cheese.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the mozzarella need to be drained?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fresh mozzarella releases a lot of water when heated. If you don't drain it well before assembling the dish, the excess liquid will water down the b\u00e9chamel and ruin the texture of the recipe.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you are fascinated by authentic Italian dishes and want to continue experimenting in the kitchen, take a look at these options:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/lasana-a-la-bolonesa-la-receta-tradicional-italiana-autentica-y-deliciosa\/\" target=\"_new\" rel=\"noopener\">Bolognese Lasagna<\/a><\/strong>: the great Sunday classic in Italy, with a rich and comforting sauce.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_new\" rel=\"noopener\">Pasta with broccoli and anchovies<\/a><\/strong>: a delicious and very tasty way to enjoy vegetables with pasta.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/como-hacer-pasta-fresca-al-huevo-la-receta-original-italiana-paso-a-paso-3\/\" target=\"_new\" rel=\"noopener\">Fresh egg pasta<\/a><\/strong>: the definitive guide to making your own pasta at home from scratch.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your artichoke and cheese lasagna!<\/strong><\/h3>\n<p>I hope this recipe shows you that with good ingredients and a couple of simple tricks, you can achieve spectacular dishes without stress. Prepare it this weekend, accompany it with a good glass of wine, and enjoy the authentic taste of Italy.<\/p>\n<p>If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> to discover more recipes with an Italian accent. Leave a comment telling me how it turned out and share your photos by tagging me. I am so excited to see your creations!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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{ background-color: #ffffff !important}<\/style><script type=\"text\/javascript\">if (typeof sbyOptions === \"undefined\") var sbyOptions = {\"adminAjaxUrl\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-admin\\\/admin-ajax.php\",\"placeholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder.png\",\"placeholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder-narrow.png\",\"lightboxPlaceholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder.png\",\"lightboxPlaceholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder-narrow.png\",\"autoplay\":true,\"semiEagerload\":true,\"eagerload\":true};<\/script><script type='text\/javascript' src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15493\">\n<h2 class=\"vrtl-recipe__title\">Artichoke and cheese lasagna: quick and easy recipe<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/02\/Lasana-de-alcachofas-y-queso-receta-facil-y-rapida.jpg\"  alt=\"Artichoke and cheese lasagna: quick and easy recipe ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A creamy and comforting lasagna, assembled layer by layer with Roman-style artichokes, homemade b\u00e9chamel, fior di latte mozzarella, and the rustic touch of smoked provola.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">50 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">600 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">classic, delicious, vegetarian<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">6<\/span> <span class=\"vrtl-recipe__ingredient-name\">Lasagna sheets<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">4<\/span> <span class=\"vrtl-recipe__ingredient-name\">Medium artichokes<\/span> <span class=\"vrtl-recipe__ingredient-note\">Prepared beforehand &#8220;Roman-style&#8221; or 260 g of canned baby artichoke hearts<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">Smoked provola<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">125<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Well-drained fior di latte mozzarella<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">Parmigiano Reggiano<\/span> <span class=\"vrtl-recipe__ingredient-note\">grated<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Preheat the oven to 180 degrees.<\/li>\n<li class=\"vrtl-recipe__step\">Cut the prepared artichokes into small pieces.<\/li>\n<li class=\"vrtl-recipe__step\">Make sure the fior di latte mozzarella is very well drained.<\/li>\n<li class=\"vrtl-recipe__step\">Spread a generous layer of b\u00e9chamel on the bottom of a baking dish.<\/li>\n<li class=\"vrtl-recipe__step\">Place a lasagna sheet and cover it with more b\u00e9chamel.<\/li>\n<li class=\"vrtl-recipe__step\">Sprinkle with Parmigiano Reggiano, distribute the artichoke pieces, and add the mozzarella and diced smoked provola.<\/li>\n<li class=\"vrtl-recipe__step\">Repeat the process layer by layer until you reach the top.<\/li>\n<li class=\"vrtl-recipe__step\">Finish with a sheet well-covered in b\u00e9chamel and plenty of Parmigiano Reggiano on top.<\/li>\n<li class=\"vrtl-recipe__step\">\n<p>Bake for 30 minutes at 180 degrees.<\/p>\n<\/li>\n<li class=\"vrtl-recipe__step\">Remove the lasagna from the oven and let it rest for 10 minutes, which is mandatory before cutting, so it sets.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/9tlnc-Pe6Rw\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes, the body cries out for a comfort dish, one of those that hugs you from the inside, but without the obligation of spending endless hours in front of the stove. Cooking at home can be a very quick act of love if you know how to combine the right elements. Assembling this artichoke and cheese lasagna is literally like playing with Lego: you stack layers of flavor and the oven does the rest of the work for you. It is a recipe designed to succeed, mixing the delicacy of the vegetable with the unmistakable power of smoked scamorza. I assure you that this contrast of textures and aromas will become a staple in your weekend menus. Watch the video with all the steps Below you can watch the video with all the steps of the recipe to prepare artichoke and cheese lasagna in the easiest way. And if you haven&#8217;t done so yet, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; Cooking time: 30 min 6 lasagna sheets 4 medium Roman-style artichokes (See here how to prepare them) or canned baby artichoke hearts 15 g butter 1\/2 smoked provola 125 g fior di latte mozzarella (well drained) 40 g grated Parmigiano Reggiano Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. &nbsp; How to prepare the artichoke and cheese lasagna step by step Prepare the base ingredients First, we need to have all our components ready for assembly. Preheat the oven to 180 degrees. Take the artichokes (you can use the Roman-style artichokes recipe from the channel or some well-drained baby hearts in oil) and cut them into small pieces. Also, crumble or thinly slice the smoked scamorza and make sure the mozzarella has been draining for a while so it has lost all excess water. The secret of hydration For this artichoke and cheese lasagna, we are going to use dry pasta sheets, without boiling them beforehand. The big trick here is that your b\u00e9chamel must be very abundant and quite a bit thinner than usual. The pasta will cook in the oven by absorbing this liquid, so if the sauce is very thick, the result will be dry. Assemble the layers like a pro At the bottom of your dish, spread a generous layer of b\u00e9chamel so the first sheet doesn&#8217;t stick. Place the pasta and cover it with more b\u00e9chamel. Then, sprinkle parmesan, distribute the artichoke pieces, add the drained mozzarella, and a few slices of scamorza. Be careful with the smoked scamorza, it is very powerful, so don&#8217;t overdo the amount. The final touch before the oven Repeat the process until the mold is full, finishing with a sheet well covered in b\u00e9chamel and plenty of parmesan cheese. To achieve a movie-worthy gratin, place small knobs of butter distributed over the surface. Bake for about 30 minutes at 180 degrees, until the levels settle and the top layer is golden and crispy. &nbsp; Golden tricks for a perfect lasagna Resting is fundamental When you take the lasagna out of the oven, resist the temptation to cut it immediately. Let it rest for a little while. First, because you will burn yourself alive. And second, because as the temperature drops a bit, the juices settle and when you cut the portion, you will get a firm and beautiful piece, instead of it spilling all over the plate. Super express version If one day you are in a huge rush and don&#8217;t have time to prepare the artichokes from scratch, don&#8217;t worry. Some good quality canned baby artichoke hearts will save your life and the result will still be spectacular thanks to the contrast with the cheeses. Frequently Asked Questions Do I have to boil the lasagna pasta before using it? It is not necessary if you use an abundant and slightly thinner b\u00e9chamel. The dry pasta will absorb the moisture from the sauce and the ingredients during baking, remaining tender and perfect. What can I use if I can&#8217;t find smoked scamorza? If you don&#8217;t have scamorza, you can use any other melting cheese you like, such as a mild provolone. If you want to keep the smoky touch, you can mix it with a little bit of Idiaz\u00e1bal cheese. Why does the mozzarella need to be drained? Fresh mozzarella releases a lot of water when heated. If you don&#8217;t drain it well before assembling the dish, the excess liquid will water down the b\u00e9chamel and ruin the texture of the recipe. Related recipes you will love If you are fascinated by authentic Italian dishes and want to continue experimenting in the kitchen, take a look at these options: Bolognese Lasagna: the great Sunday classic in Italy, with a rich and comforting sauce. Pasta with broccoli and anchovies: a delicious and very tasty way to enjoy vegetables with pasta. Fresh egg pasta: the definitive guide to making your own pasta at home from scratch. Enjoy your artichoke and cheese lasagna! I hope this recipe shows you that with good ingredients and a couple of simple tricks, you can achieve spectacular dishes without stress. Prepare it this weekend, accompany it with a good glass of wine, and enjoy the authentic taste of Italy. If you liked it, subscribe to my YouTube channel and Instagram to discover more recipes with an Italian accent. Leave a comment telling me how it turned out and share your photos by tagging me. I am so excited to see your creations! Enjoy your meal! Artichoke and cheese lasagna: quick and easy recipe A creamy and comforting lasagna, assembled layer by layer with Roman-style artichokes, homemade b\u00e9chamel, fior di latte mozzarella, and the rustic touch of smoked provola. DishFirst course CuisineItalian Preparation time10 minutes Cooking time30 minutes Total time50 minutes Servings2 Calories600 kcal AuthorMia Villar Raurich Tagsclassic, delicious, vegetarian Ingredients 6 Lasagna sheets 4 Medium artichokes Prepared beforehand &#8220;Roman-style&#8221; or 260 g of canned baby artichoke hearts 15 g Butter \u00bd Smoked provola 125 g Well-drained fior di latte mozzarella 40 g Parmigiano Reggiano grated Instructions Preheat the oven to 180 degrees. Cut the prepared artichokes into small pieces. Make sure the fior di latte mozzarella is very well drained. Spread a generous layer of b\u00e9chamel on the bottom of a baking dish. Place a lasagna sheet and cover it with more b\u00e9chamel. Sprinkle with Parmigiano Reggiano, distribute the artichoke pieces, and add the mozzarella and diced smoked provola. Repeat the process layer by layer until you reach the top. Finish with a sheet well-covered in b\u00e9chamel and plenty of Parmigiano Reggiano on top. Bake for 30 minutes at 180 degrees. Remove the lasagna from the oven and let it rest for 10 minutes, which is mandatory before cutting, so it sets. 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